| 摘要 |
PURPOSE: A process of preparing the titled noodles by using starch having a low gelatinization temperature as a main material instead of wheat flour and simultaneously forming noodle strips and gelatinizing is provide, thereby producing instant noodles capable of gelatinization in low temperature water such as 30 to 60deg.C and improved in taste and texture. CONSTITUTION: Raw flour containing starch as a main material and 1 to 10% by weight of agar or gums, based on starch are kneaded and then dough is infused into the inlet of a noodle strip forming frame and heated at 50 to 200deg.C for 10 to 20 min. For an example, 20g agar is mixed with 1,000g corn starch, 714cc purified water and 35g common salt, kneaded and infused into the noodle strip forming frame, followed by gelatinization at 70deg.C for 10 min.
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